The Chef’s Knife
$465 $445
$65 value leather sheath with purchase
Supremely thin and sharp for 40% easier cuts
Tougher steel that's harder to chip
Softened handles & spine eliminate discomfort
Perfectly balanced for power and precision
Elmax® 3rd Gen Powder Steel for toughness and edge retention
FSC-certified Richlite® handles from 65% recycled wood pulp
Custom-quality leather sheaths included for storage
Your old chef’s knife cut poorly, dulled quickly, and tore up your hands. The Artisan Revere Sharp™ Elmax® steel chef’s knife stays sharper for far longer, up to 2.3x longer. The chef’s knife also boasts a “like a glove fit”, for a cutting experience that’s more comfortable than you’ve ever imagined.
Each tool we craft comes with our 10,000 Cuts Guarantee™. Simply, use your knife like you normally would for 10,000 cuts or 100 days, and if it’s not the best performing and most comfortable tool you’ve ever owned, send it back for a 100% refund.
Our proprietary grinding and sharpening processes get your knife cutting like an ultra-thin and "fast" Japanese custom, while approaching German boat anchor toughness and chip resistance. Thinner. Tougher. Sharper for longer. That's Artisan Revere Sharp™.
We meticulously soften the handles, spines, and choils on each knife so you become one with your knife. That's Revere's Comfort Promise™. Designed to be the most comfortable knife, ever. Crafted for discerning hands. Your hands.
- Hand wash & dry right after use—never use the dishwasher.
- Avoid bones, frozen food, and ceramic plates—they can chip your blade.
- Cut on end-grain wooden or plastic cutting boards only.
- Use the knife’s spine for food collection, not the knife’s edge.
- Use food-grade mineral oil on the handle & blade regularly.
- Hone daily with ceramic honing rods—avoid steel rods.
- Sharpen on whetstones or a belt grinder regularly.
- Store on a magnet or in a leather sheath—no knife blocks.
Sustainably-made
materials and processes
Made in the USA
Hear directly from our customers
A/R Chef's Knife Specifications
Weight:175g +/- 3g
PRECISE DISTAL TAPER
Knives are precision ground thinner towards the tip to ensure precise tip work while maintaining a strong point.
AN ULTRA-THIN CUTTING EDGE
For a knife that cuts through food with less pressure and stays sharp, even with wear. Just 3 human hairs thick behind the edge.
SAFETY-FIRST "NO-CUT" HEEL
Designed to guarantee that you'll never cut yourself on a knife's heel again. 2.05" tall with a forward recurve choil. Go ahead, choke up on the blade for increased power and precision.
KNOW YOUR STEEL
Elmax® powder steel costs 30x more than typical German knife steel. Shouldn't you know exactly what goes into it?
ROUNDED AND SOFTENED CHOIL
Your knife should not hurt you or create calluses. Thats why we softened the choils — to maximize your comfort.
ANTI-CALLUS SPINE
Kitchens get hot and uncomfortable. Your knife shouldn't. We can't stand rough edges and think you shouldn't have to either.
"LIKE A GLOVE" FIT
Your hand shouldn't feel cramped on your knife. Thats why we made ours with a slightly longer neck, so your hand can breathe and relax.
HANDLES MADE FOR COMFORT
Our handles were designed to be smooth, non-slip, and, oh-so buttery soft. That "extension of my hand" feeling you've been looking for is finally here.
Your Questions, Answered
The most standard grip for a chef’s knife is the pinch grip with your dominant hand. Your index finger and thumb should be gripping about 11.5” in front of the handle. The other three fingers should be wrapped around the handle. Your middle finger should be pushed up against the choil. This grip will give you maximum power and control. It is useful for push cuts, rocking motion, and slicing. There are some instances where you may choose to use a point grip with your index finger on the spine of your knife. In nearly all cases, your support hand should hold food down on the board in a claw grip. This way, your support hand fingers will never be exposed.
It’s best to sharpen your knife before it goes dull. For professional chefs, we suggest daily honing on a ceramic rod, and weekly or bi-weekly sharpening on whetstones. For home cooks, we suggest weekly honing on a ceramic rod, and monthly or quarterly sharpening on whetstones or a quality electric sharpener like the WorkSharp Elite Sharpening Solution.
There is no “best”, but the easiest to use are Shapton Glass Stones because they are the best metal eaters. They’re also splash-and-go, so you won’t need to soak them. The second best option is DMT Diamond Stones. You can also use standard whetstones, but it will take a bit longer to re-sharpen. If you take this route, you’ll want a 220 grit stone to quickly remove metal. It is also useful to do a final burr removal via a leather strop.
Whetstones are a great option. We recommend Murray Carter’s Blade Sharpening Fundamentals, available on Youtube. In terms of electrical sharpeners, we like the WorkSharp Elite Knife Sharpening Solution as it’s not as aggressive a metal eater as the Chef’s Choice Trizor. We would recommend avoiding all non-electric hand-held pull-through systems as they will ruin your edge.
Of course! Simply mail your knife to our shop in Idaho. You can ship it back to us with a return label (we can help with this). Shipping with a USPS Priority envelope or a small shipping box are both great options. For $20, we will completely refresh your blade for you. The Artisan Revere Knife Spa treatment includes: a handle refresh, an edge refresh, and a sheath (if applicable) refresh. You will get your knife back in 100% like-new condition. Important: Please make sure you are shipping your knife SAFELY. It should either be in its original sheath or in a slip cover that will not fall off. Never ship an unsheathed knife.
Firstly, it's totally okay to have a bit of patina - it will not affect your knife or the taste of your food. While minor patina on our knives is rare, it can develop if you don’t wash and dry your knife soon after meal prep or carving up a meat dish. Our favorite product for patina removal is one a customer told us about called Shadazzle. Buy it for $10 on Amazon. Note: Elmax is stainless, but there are different degrees of corrosion resistance. Cheaper knives have much less carbon, and often their free chromium to carbon ratio is higher, making them even more resistant to corrosion than Elmax.
Knife orders typically ship by 3pm ET one business day after you place your order. During holiday periods, this can sometimes extend out an extra day or two.
Yes. However, every country is different in how it collects VAT/duties. Because we ship internationally via UPS and DHL, we are unable to charge you for VAT in advance. If you place an order for an overseas shipment, we will contact you with an estimate for VAT and will do a separate transaction for that amount.
Up Your Whole Cooking Game
Customer Reviews
As I've gotten older, I've begun to recognize the importance of eating handmade food from fresh ingredients. Not only is the food healthier, it tastes tremendously better.
However, a good knife is one of the areas I've neglected in my pursuit of crafting handmade food. For some reason, I've held the perception that a knife is a knife is a knife. I was wrong.
Before Christmas, I decided that I wanted to treat myself and invest in my last knife. To support my efforts in finding the right knife, I use the following prompt in ChatGPT:
== BEGIN PROMPT ==
You are a master chef who specializes in US independent knife makers.
I'm in the market for a new chef's knife. I am looking to spend less than $400. I want a knife that is known for flexibility, retaining its edge, and durability. Give me some of the best options from US independent knife makers.
Create a table with the top ten options with links to their sites.
== END PROMPT ==
Artisan Revere was one of the companies listed. After following up with other prompts to refine what I was looking for, everyday use retains its edge and ease of maintenance, it was clear that Artisan Revere was the best option for me.
Although I spent more than I initially planned, having used my Artisan Revere chef's knife for the past three months, I couldn't be happier with my investment and feel it was worth every penny.
Having such a good knife pushed me to invest in a better cutting board and has encouraged me to push my already fanatical passion for cooking even further, which has had a corresponding impact on my enjoyment of the entire cooking experience.
And while I could go on and on about the tremendous attributes of my knife, what I appreciated even more was David Olkovetsky, the CEO, calling me to understand my cooking style and confirm I had what I needed to take care of my knife. This level of hospitality, combined with a tremendous product, has made me a fan that will only ever use and gift Artisan Revere knives.
If you're on the fence about investing in a knife. You'll never regret investing in an Artisan Revere knife.
We bought 2 chef's knives for a couple of our customers as an end of project gift. It was awesome to find such high quality knives, they look and feel amazing. David the owner of Artisan Revere was very helpful and even helped us get the customers names engraved on the leather sheath and knife.
The Artisan Revere chefs knife cuts with ease, is super well balanced, and keeps a sharp edge for longer than any of my Wustofs or other European knives. The edge is perfect and the knife is dulled in the exact areas where your fingers might be exposed. The leather sheath is a more plus for protecting the knife. The materials are top notch and are lightweight allowing for fast and easy cutting. You simply are less tired after using this knife compared with others.
Being somewhat of a knife geek, I have a multitude of knives, including ten chef's knives and Santukos of German, Japanese, and American steels in both German and Japanese knives. I researched this and other premium American made blades before purchasing this knife, mainly based on steel technology, but also its light weight. I also appreciated a 1:1 conversation with David to discuss the technology and craftsmanship before I ordered. After using this knife for six months, it is now my favorite knife for most all tasks that don't involve cutting foods that are prone to sticking to the blade, e.g., potatoes, (Glestain specialty Santuko for that unique task), or butternut squash, bones, etc. (Henckles and a rubber mallet for that).
It excels at precision cuts, like brunoise cut veggies, and prepping meat and fish. It is as light as the best custom Japanese knives I have, but sharper and better balanced. It is very well made. It maintains an edge significantly better than any other knife I own. In fact, I haven't sharpened it once in six months and it's still a razor. Its blade and handle geometry is superb. It fits my hand perfectly.
My guests may be impressed by some of the beautiful Japanese knives I have displayed in the block, but this is the one I use all the time and appreciate the most. I keep it in its handsome sheath in my drawer away from curious guests who might otherwise cut themselves, or god forbid, drop it. Well worth the money!
This is the ultimate knife. You will never need to buy another knife in your lifetime. A one-time forever purchase. Nothing even remotely comparable out there.
